If there is one thing I love to make, it’s pie. I don’t know what it is exactly that I like so much about making it. Maybe the fact that you can make them out of basically anything you want. Maybe because they look pretty straight out of the oven. No need to frost or ice or gussy it up in any way. Maybe I’m actually 90 years old. Who knows? I do love words like “gussy”. Whatever the reason, pie is awesome in my book.
Here are a couple of quick things you should know about pie:
- Crust is easy. So don’t be intimidated. Just make sure all your ingredients are super cold and you work fast. If you don’t have a food processor (the quickest, easiest way to make crust) try to use two forks or knives to cut the butter so you don’t warm it up too fast with your hands.
- You totally DO NOT need a rolling pin to make pie. A water glass or wine bottle (possibly from the bottle your drank while making your Honey Oat Bread) are just as good. Some would argue better because you get to feel all resourceful and MacGyver-y.
- If you have one, always bake your pie in a glass dish. This way, you can cheat and see the bottom to know if the pie is done. Always make sure the crust isn’t soggy on the bottom before you turn off the oven. It is but the rest of the pie looks cooked – throw the oven on high, cover the top with tin foil, and get that bottom golden and crispy.
- Here is the most important piece of advice – Pie IS a breakfast food. Never let anyone tell you differently.
This pie is especially great because it is base for some many different things. Here, I use Cherries and Blackberries but you can use anything you want. I actually adapted this recipe from a Joy of Cooking Peach Custard Pie recipe. I have made it with peaches, mangoes, cherries, berries of all kinds, and basically any semi-firm fruit I can get my hands on. They all work. One thing to note though, is that you need to use fresh berries if they are the only component. If you use frozen, they will be too soft and full of liquid and you will end up with a big sticky mess. After all the versions of this pie, the following recipe is still tied with the original Peach in taste but this one is much more exciting to look at.
Now get baking and remember, this one really is as easy as pie!
Cherry & Blackberry Custard Pie
Any stone fruit also works well
- 4 cups fruit, partially thawed if frozen
- 1 egg
- 3 tbsp flour
- 6 tbsp butter, melted
- ⅓ cup sugar
- 1 tsp vanilla extract
- pinch salt
- 1 pie crust, unbaked
- Whipped cream for serving
- Preheat oven to 400* F
- Mix dry ingredients together; Add wet ingredients to dry
- Layer fruit in pie shell; pour custard mixture evenly around the fruit (note: this will not look like much but it rises as the pie cooks)
- Bake at 400* F for 10 minutes; reduce heat to 300* and continue baking an additional 45-50 minutes
- Allow to cool to room temperature; store in the fridge